Combine Bisquick, sugar and cinnamon. Reserve 2 tablespoons and set both aside. Mix together mayonnaise, milk, eggs, vanilla, zest, and lemon juice. Add to dry ingredients. Stir just until moistened. Wash blueberries and toss with the 2 tablespoons of reserved dry ingredients. Fold blueberries into batter. Spoon into greased muffin tins. For topping, combine Bisquick, sugar and cinnamon. Stir in butter. Crumble a little of this mixture on the top of each muffin. Bake at 375° for 25 to 30 minutes. These are good served with eggs and bacon or sausage. Can be served at a brunch with an egg casserole or quiche along with fresh fruit.